This is a relatively new addition to my keepers. It's very light and refreshing. It calls for freezing but I like them better refrigerated. The crust was too hard to cut when I served it frozen. I suggest freezing them for convenience then thawing them before serving. They keep well in refrigerator.
2 sticks (8 ounces) butter
3 cups salted pretzels, finely crushed
1 cup plus 6 tablespoons sugar
Two 8-ounce packages cream cheese, softened
Grated peel of 3 limes, plus 1/2 cup lime juice
2 tablespoons white rum (optional)
3 tablespoons finely chopped fresh mint, plus sprigs for garnish
2 cups heavy cream
- In a medium skillet, melt the butter. Stir in the finely crushed pretzels and 2 tablespoons sugar and cook until lightly toasted, about 3 minutes. Transfer to a bowl to cool slightly.
- Press about 2 tablespoons of this mixture into the bottom of each cup of a 12-cup muffin pan.
- Cover and freeze for 30 minutes.
- Meanwhile, using an electric mixer, beat the cream cheese on medium speed scraping down the sides until fluffy, 2-3 minutes.
- Mix in the remaining 1 1/4 cups sugar on low speed.
- Gradually mix in the lime peel, lime juice, rum and chopped mint.
- In a separate bowl, beat the heavy cream until stiff peaks form.
- Fold into the cream cheese mixture.
- Divide the cream cheese mixture evenly among the muffin cups. Smooth the tops. Cover with plastic wrap and freeze for at least 8 hours or overnight.
- To serve, run a wet knife around each cake, then invert the pan onto a clean work surface.
- Set each cake upright and top with a mint sprig to serve. Serve frozen or thawed (I like this better).
